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Macaroni and Cauliflower Cheese

Ready in 35 mins

Recipe by Graham 

Macaroni and Cauliflower Cheese is the ultimate 'comfort' food, but is also ideal when cooking for a family since it provides vegetables to kids who might otherwise push them to one side. (You can try my regular Cauliflower Cheese if this plan works for you!)

Preparation Time

5 Minutes

Cooking Time

30 Minutes

Ingredients for Macaroni and Cauliflower Cheese

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 medium-sized cauliflower
9 oz macaroni
1 oz butter
2 tablespoons plain flour (all-purpose flour)
2 teaspoons English mustard powder
1 pint milk
  salt and pepper
6 oz Cheddar cheese

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Macaroni and Cauliflower Cheese

  1. Cut away the main stem of the cauliflower and separate into small florets. Wash before cooking, then cook in boiling, salted water for about 10 minutes. Meanwhile, boil a kettle of water. After 10 minutes, drain the water from the cauliflower and replace with fresh boiling water from the kettle. Add a little salt and cook for a further 8-10 minutes until tender. (Replacing the water during cooking removes that strong 'cauliflower' smell.)
  2. Meanwhile, cook the macaroni following pack instructions (usually about 7-8 minutes in boiling water). Drain both the cauliflower and the macaroni well and mix together
  3. While the cauliflower and macaroni are cooking, melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 minutes. Gradually add the milk, stirring all the time to get a smooth sauce. Grate the cheese and add three-quarters of it to the pan. Season with salt and freshly-ground black pepper and continue to cook gently until the cheese has melted.
  4. Stir the cheese sauce into the macaroni and cauliflower then transfer to an ovenproof dish. Sprinkle the remaining cheese over the top and melt under a hot grill (broiler) until golden and bubbling. Serve hot.
GRAHAM'S HOT TIP:
You can "perk it up" with this recipe by added pieces of cooked bacon. Just grill or fry them for a few minutes before adding them to the dish.